| COUNTRY HOME DESSERT RECIPES |
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| "FRIED PIE CRUST" By: Carolyn Welcher 5 Cups all-purpose flour 2 Teaspoons Baking Powder 2 Teaspoons Salt 2 Cups Canned Milk 2 Eggs 1 Cup Shortening Mix everything together well and let stand in refrigerator overnight. Sometimes I will make mine early in the morning and put it in the fridge and then make my pies late that afternoon. It still gives it plenty of time to set up. You can make most any kind of fried pies from this crust you want too. I usually just make apple and chocolate. The way I do the apple is, I just get a few cans of apple pie filling and just mash it up a little so the pieces won't be so big, add just a tad bit of sugar and cinnamon. Then I take my pie crust mixture out of the fridge and have me a floured board ready and rolling pin. It only takes a small amount to make a pie. You can be the judge on how big to make your fried pies. I usually make mine about the size of a small saucer. Try to make them all about the same size. As you roll them out, add a few tablespoons of apple filling toward the middle of the cust, fold it over the filling and take a fork or your finger and seal all around the edges. Now I always dip my fork in water to make sure it is sealed good. I also try and get most of my pies made out before I start frying them. It saves a lot of time. One of the main things about fried pies is getting the grease hot so make sure you do that. Also you may have to change it out if it gets messy. I have had to do that especially with the chocolate. |
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| "APPLE DUMPLINGS" By: Carolyn Welcher 4 Granny Smith Apples 2 Large Cans of Flaky Crescent Rolls 2 Sticks of Melted Butter (not margarine) 1 Cup Sugar 1 12oz Can of Mt. Dew Open your cans of crescent rolls and have ready. Peel, core and slice your apples and put a few slices onto each of the crescent rolls then roll them up and place them in a 9x13 pan. Melt butter and then add sugar and Mt. Dew to the melted butter. Pour over the top of your apple filled crescent rolls. You can sprinkle cinnamon on top if you want. Bake in preheated oven at 350 for 40 to 45 minutes. Let cool a few minutes before serving. |
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| "PECAN SANDIES COOKIES" By: George Roulston 4 1/2 Cups Flour (Self-Rising) 1 Cup Sugar 1/2 Cup Brown Sugar 3 Eggs 1 Cup Butter or 2 Sticks Softened 1/3 Cup Vegetable Oil 2 Tsp Vanilla Extract 2 Tsp Almond Extract 1 Cup Pecans, Grind Up in Blender 1 Cup Walnuts, Grind Up in Blender Directions: In a large bowl, mix sugars, vanilla extract, almond extract, vegetable oil, eggs, and butter, mix well. Stir in ground nuts, mix until blended. Stir in flour one cup at a time, mixing well. Shape dough into two balls and put on dough mat sprinkled with flour. Knead each dough ball about six tmes. Dough should be stiff. Roll dough out and cut with a round cookie cutter. Place on ungreased cookie sheet. Bake at 375 degrees for 14 minutes or until light brown on bottom. Makes about 40 cookies. *From George's Kitchen* |
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| "PUMPKIN PIE" By: George Roulston 1 Unbaked Pie Crust, 9" 1 Can Pumpkin Pie Filling, 15 Oz. Size 2 Eggs Lightly Beaten 3/4 Cup Sugar 1/2 Tsp Salt 1/2 Tsp Ground Cinnamon 1/2 Tsp Ground Ginger 1/4 Tsp Ground Nutmeg 1 1/2 Cups Undiluted Evaporated Milk, 12 Oz. Can Directions: Preheat oven to 325 degrees. Combine all ingredients and mix well; pour into pie crust. Bake at 325 degrees for 1 hour 15 minutes or until knife inserted near center comes out clean. To prevent excessive browning, cover edge of crust with aluminum foil after 20-25 minutes of baking. Cool pie completely. If desired, garnish with whipped topping. |
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| "PINEAPPLE COCONUT CAKE" By: George Roulston 2 Cups Sugar 1/2 Cup Water 1/2 Cup Vegetable Oil 1/2 Stick Butter 3 Eggs 2 Tsp Vanilla 3 Cups Flour, Self-Rising 1 Cup Pecans or Walunts 1 1/2 Cups Pineapple, Drained 1 Cup Flaked Coconut GLAZE: 1 Cup Brown Sugar 1/2 Cup Milk 1 Stick Butter or Margarine 1/2 Tsp Vanilla Mix, bring to a boil over medium heat. Cook 3 minutes. Remove from heat and let stand until warm. Pour over warm cake. Directions: Mix oil, eggs, sugar, butter, water and vanilla with beater. Stir in flour until well blended, then beat until fluffy. Fold in pineapple, coconut and nuts. Spray pan with bakers joy until well coated. Pour into greased bundt pan and bake at 350 degrees for 1 hour & 10 minutes, or until done. Remove cake from oven and let cool for 45 minutes. Pour warm glaze over cake while still warm. |